Vegetable Quiche

"This is a low chloresterol filling that goes well with a potato crust, such as recipe #183284."
 
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Ready In:
1hr 5mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • steam brocolli and next 4 ingredients for about 5 minutes, or until tender-crisp.
  • In a blender, place cottage cheese, egg substitute, oat bran, dry mustard and paprika; process until smooth.
  • Pour mixture over cooked vegetables.
  • Add shredded cheese and stir.
  • Beat egg white with cream of tartar (at room temperature) at high speed of an electric mixer until stiff peaks form.
  • Fold egg mixtures into vegetable-cheese mixture.
  • Spoon into a potato crust.
  • Bake at 325 degrees F, for 45 minutes, or until top is golden.
  • Let stand 10 minutes before cutting into wedges to serve.

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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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